Egg Blossoms

There are many variations of Egg Blossoms, but the following recipe is what we serve our guests here at Apples and Quails.

2 Blossoms per serving

This recipe will make 6 blossoms; I use a muffin tin for 6

melted butter

36 squares of phyllo pastry cut 4.5" X 4.5"

6 slices of black forest ham (cut to fit the bottom of the muffin tin)

parmesan cheese

6 eggs

finely chopped chives

dash of cayenne

salt & pepper optional

sun-dried tomato

Butter the muffin tins / Brush melted butter in between 2 sheets and alternate 3 sets by lining the muffin tin. Place a piece of ham on the bottom, sprinkled with parmesan cheese. Break one egg into each; sprinkle with chives, cayenne and if desired salt and pepper as per taste. Top with a bit of sundered tomato. Bake 350 degree for 18 minutes.

*because the phyllo is so delicate; I use another sheet of cookie sheet under the muffin tin to prevent the bottoms from burning.